Chicken–Lemon Balm Broth

Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) light white chicken stock
  • 2 g (1/16 oz) dried bull kelp (see Notes)
  • 50 g ( oz) lemon balm leaves and stalks
  • 30 ml (1 fl oz) Healthy Boy brand thin soy sauce
  • 15 ml (½ fl oz) dashi vinegar
  • table salt, to taste
  • 2 g (1/16 oz) finely ground rice flour (see Notes)


Heat the stock to 70°C (158°F). Add the kelp and lemon balm and infuse for 15 minutes. Pass the stock through a sieve lined with muslin (cheesecloth) into a clean saucepan, add the soy sauce and vinegar and check the seasoning. Take a ladle of the seasoned stock and bring to a simmer in a separate small saucepan. Whisk in the rice flour and simmer for 3 minutes. Pass through a fine sieve back into the seasoned stock and gently whisk until very lightly thickened.